Ham and Swiss Crescent Braid Prep Time: 15 min ; Start to Finish: 55 min | | Makes: 8 servings
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| 3/4 | lb. cooked ham, chopped (2 1/4 cups) | 1 | cup Green Giant Select® Frozen Broccoli Florets, thawed | 4 | oz. (1 cup) shredded Swiss cheese | 1 | (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained | 1/2 | cup mayonnaise or salad dressing | 1 | tablespoon honey mustard | 2 | (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls | 1 | egg white, beaten | 2 | tablespoons slivered almonds |
| 1. | Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard; mix well. | 2. | nroll both cans of dough into 2 large rectangles. Place dough with long sides together on sprayed cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal. | 3. | Spoon and spread ham mixture lengthwise in 6-inch-wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white. Sprinkle with almonds. | 4. | Bake at 375°F. for 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices. | | Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, make as directed--except form into 16x14-inch rectangle.
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